Ginger snaps 2

Yield: 1 Servings

Measure Ingredient
1½ cup Unsalted butter
2 cups Light brown sugar
½ cup Molasses
2 Eggs
4½ cup Unbleached allpurpose flour
4 teaspoons Ground ginger
4 teaspoons Baking soda
1 teaspoon Salt
3 tablespoons Fresh ginger; grated
1 cup Candied ginger; finely chopped

Preheat oven to 350 degrees. Cream butter and brown sugar until fluffy. Add molasses and eggs and mix well. Combine flour, ground ginger, baking soda and salt, and add to butter mixture. Blend in fresh and candied ginger.

Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 10 minutes, or until lightly golden. Cool. Yield: 8 dozen Ginger Snaps

Recipe By : BAKERS' DOZEN (BETH SETRAKIAN) SHOW #BD1A06 Posted to EAT-L Digest 24 October 96 Date: Fri, 25 Oct 1996 16:46:47 -0500 From: Jackie Bordelon <jbord@...>

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